Spinach Artichoke Pizza
Recipe type: pizza
  • ½ cup, (3 ounces) red onion, chopped
  • 1 proprietary 19-ounce large dough ball
  • ¾ cup packed fresh spinach leaf
  • 1 ½ cup frozen IQF spinach, thawed and squeezed of water. (Combined spinach should total approximately 1 pound)
  • 5 tablespoons whole milk ricotta cheese
  • 4 tablespoons Parmigiano
  • 1 ½ teaspoons salt
  • 4 whole artichokes cut in quarters
  • ½ cup proprietary béchamel sauce, (Alfredo sauce)
  • 1 ½ cups proprietary cheese blend, (6 ounces)
  1. In a large bowl mix both types of spinach with the ricotta, Parmigiano and salt. When incorporated, gently fold in the quartered artichokes.
  2. Push out the large dough into a disc and squeeze or brush the béchamel on the dough.
  3. Add the cheese blend on top of the sauce.
  4. Using your fingers, press the spinach mix on the pizza. It is up to you to make this mix thick or thin.
  5. After the spinach mix is evenly placed on the pizza, place the pizza in a 475-500 F oven and bake for 9-12 minutes. Remember, this pizza is more like a pie so check the middle of the pizza for doneness frequently.
  6. When the pizza is golden brown and baked through, pull from the oven and place fresh sliced or diced tomatoes in the center for a bulls eye garnish.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/spinach-artichoke-pizza-2